Cheddar Crêpe Packets

We’re having a lazy snow day at home. It’s just me and the kids hunkered down indoors while the storm outside dumps large quantities of wet, slushy snow/hail/rain. It’s not nice weather. BUT I did make crêpes, and boy, do I love crêpes. I like crêpes plain, with jam or honey, or rolled up with savory filling.

Today’s crêpe-based brunch was inspired by a recent recipe for egg sandwiches that Deb of Smitten Kitchen posted over on A CUP OF JO. When I read the recipe, I got the urge to make an egg sandwich right then and there, but I didn’t have any bread (let alone english muffins) in the house. In the post, Deb talks about cooking a beaten egg in a “crêpe-like” fashion several times, which gave me the idea to skip the bread and melt the cheese straight into a crêpe. I tried it, and it may be my favorite way to eat crêpes yet discovered.

My crêpe recipe was handed down to me from my mom who got it from her mom. It’s written on the back of a well-stained envelope. I’m sure it’s basically the same as any standard crêpe recipe, but importantly for me, it does not require the use of any electric kitchen appliances. This recipe works with both sweet or savory filling.

As much as I love crêpes, I’m not a crêpe elitist. My crêpes aren’t perfectly shaped or microscopically thin. I really could care less about any of that because I think what matters most is taste, and these crêpes taste good. I usually make a double batch of these to feed myself and two hungry kids.

(I just googled “How to make crêpes” and found these tips from The Kitchn. I don’t actually follow any of these besides flipping with my fingers, but if you’re new to crêpes, you might try their method/recipe.)

Basic Crêpes

2 good eggs3/4 cup white flour1 cup milkpinch of salt

In a medium-large bowl, whisk the eggs. Gradually whisk in the flour. The batter will get very thick and sticky. Slowly whisk in the milk until the batter is smooth again. Whisk in the salt.

Pour the batter into a measuring cup or other vessel with a pouring spout. Heat two pans on medium. (I use cast iron because that’s what I have, but you’d probably be better off with something lighter weight like a basic sauté pan.) Melt a generous amount of butter to coat the bottom of each pan. Pour a small amount of batter into a pan, and tilt and shake the pan to spread the batter out evenly. Add a little more batter if needed to cover any significant holes.

Cook on one side for about two minutes. Pinch one edge with your fingers and lift and flip the crêpe as deftly as possible. Cook on the other side for about 30 seconds.

To make cheesy crêpe packets, place a slice of cheese in the middle of the crêpe just after you flip it. You could probably use any kind of cheese, but I’m a cheddar girl I use Tillamook Special Reserve Extra Sharp. When it starts to melt, fold in the four edges like an envelope. (See Deb’s egg sandwich tutorial for instructive folding photos.) Let it sit in the pan for another minute or so while the cheese melts fully.

The whole process start to finish takes maybe a half hour, but it feels totally gourmet. Cheesy crêpes are a pretty rich and filling food, so I ate mine with a big pile of homegrown salad greens to balance things out a bit (or maybe just to feel better about myself).

The problem with cast iron is that it’s heavy, making it harder to wield in the air and evenly distribute the batter. If you’ve got a strong arm and aren’t too fussy about appearances, you don’t need a specific crepe pan.

We are having a snow day here in New England, and this looks like the perfect dish. I appreciate that your recipe provides instructions to make these by hand. The sight of Tillamook cheese made me nostalgic for Oregon and hungry at the same time.